Freezing my own french fries?

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I think I might start freezing my own (un-fried) french fries. Sort of like canning vegetables. Except in this case the motive is not mass-producing for sale or saving food for when there is none. This time the motive is to have pre-cut french fries, ready to fry when we're hungry, but much cheaper, better-tasting, and locally sourced than the bags of processed potatoe wedges we can buy at the supermarket. Moreover, this way I only have to use and wash the potato-cutter once per 5 of 10 batches of fries! What a weird person I'm going to be when I get old...

Comments

George said…
one other disadvantage of frozen fries (home prepared or store bought) is that either
a) they cool the oil too much upon entering for the oil to stay hot enough to make good
b) friesyou have to thaw them
c) you have to heat up the oil really hot and deal with the spattering and hissing for the first 30 seconds or so (and risk a grease fire :) )
or d) tow the line in between strategies b & c...

perhaps you see what I'll probably do!
December 3, 2009 at 3:56 AM
George said…
[obvious joke about how george is already a really weird person...]
December 3, 2009 at 3:57 AM
Colin said…
I started freezing fries after growing too many potatoes last summer. This year the crop wasn't good, but I expect to go back to it next year.

The preserve better if you blanch them.

Also, you come from a family of eccentrics.
December 3, 2009 at 3:35 PM
George said…
Hahahaha, awesome! Another cool idea I just learned about is called, in Italian, Pasta Madre. So far as I understand, it's keeping a live culture of yeast growing in a wad of dough. No need to buy yeast at the store! I'll probably make a second post about it when I figure it out. Anything to make bread-making easier...
December 4, 2009 at 1:45 PM
George said…
Upon further research, "Pasta Madre" is really just "Sourdough." Pretty cool, though, that you don't have to do the whole water/sugar/yeast thing or buy store-bought yeast :)
December 4, 2009 at 4:36 PM
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